Shrimp with garlic and butter
Peel and chop 35 grams of garlic into minced garlic or use a garlic press to squeeze into mashed garlic. Chop the parsley and set aside.
500 grams of black tiger shrimp are removed from the head and removed from the shrimp line. Do not throw away the head of the black tiger shrimp. You can boil shrimp oil and keep the shell of the shrimp tail. The black tiger shrimp can be used either live or frozen. The meat of the black tiger shrimp is thicker and tastes better, and you can also replace it with ordinary prawns
Open the back of the peeled black tiger shrimp to make it more convenient to taste and have a beautiful appearance
Place the shrimp in a bowl and marinate with 10 grams of white wine, 1.5 grams of salt, pepper, and chili powder for 10 minutes
In a small and medium-sized hot pot, pour 50 grams of olive oil into the pot, stir fry the shrimp head until the shell turns pale and discolored, then remove the shrimp head, leaving the cooked shrimp oil in the pot
Add the pickled black tiger shrimp and fry until it changes color, then turn it upside down
Until both sides of the shrimp are discolored and the surface is almost golden
Stir fry the garlic until fragrant, then add 20 grams of butter. The purpose of butter is to give the shrimp a rich milk flavor and a more layered flavor
Finally, sprinkle with chopped parsley, and sprinkle with chili powder or pepper on the surface according to taste
Serve on a plate, and don't pour the garlic butter sauce from the bottom of the pot. This oil dipped in baguette or other lightly flavored bread is perfect!